Hagalkayi/Karela/Bitter Gourd Carrot Sabzi

Karela Carrot Sabzi/Palya taste great with chapati. We have already posted Karela Gojju recipe, try this karela carrot sabzi ...



Karela/Bitter Gourd is rich in iron and has twice the beta-carotene of broccoli, twice the potassium of bananas, twice the calcium of spinach, and contains vitamins C and B 1 to 3, phosphorus and good dietary fiber.

Ingredients:

Bitter Gourd - 2 chopped medium sized

Carrot - 2 chopped round wise

Powdered Jaggery - 1/2 tbsp

Curry Leaves - 1 Strand

Urad Dhal - 1 tbsp

Channa Dal - 1 tbsp

Mustard Seeds - 1/2 tbsp

Haldi - 1 tsp

Oil - 3 tbsp

Sambar powder - 1 tbsp

Putani/Roasted Bengal gram Powder - 1 tbsp

Asafoetida - 1/2 tsp

Grated Coconut - 1 tbsp

Salt to taste

Procedure for Sabzi/Palya:

1. Cut Bitter Gourd in to small pieces and soak in hot water , add haldi and salt to it. soak for  atleast 30 mins. this will reduce the bitterness in it. after 30 mins wash bitter gourd.

2. Cut carrot  in to small round pieces. Heat the Oil in a pan, add Mustard seeds, once it splutters, add urad dal, channa dal, asafoetida, Curry leaves. Then add carrot and soaked bitter gourd. Add small piece of jaggery and sprinkle salt also. Fry this in a low flame till turns soft. Probably you need to fry for 15 - 20 mins in a low flame.

3. Add Sambar powder, Putani powder, Salt and remaining jaggery. Also add little of grated coconut for taste.

Your Palya/Sabzi is ready to eat with rasam or with chapathi.

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